Yaourt Blanc
Create the creamiest, tangiest homemade French yogurt with this simple *Yaourt Blanc* recipe! Made with just two wholesome ingredients—whole milk and plain yogurt with live cultures—this classic treat is an easy-to-follow favorite. The process involves slowly heating and cooling the milk, mixing in the yogurt for fermentation, and allowing it to set in a perfectly cozy environment. With minimal hands-on preparation time, you’ll yield a velvety smooth yogurt that's wonderfully customizable. Enjoy it plain for an authentic taste, or top it with fresh fruit, honey, or granola for an irresistible treat. Ideal for 8 servings, this homemade *yaourt blanc* is free of any additives and boasts a richness you simply can’t find in store-bought yogurt. Perfect for breakfast, snacks, or desserts, this recipe is a must-try for fans of clean, delicious, and traditional French cuisine.
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Recipe Information
Ingredients
- 1 liter Whole milk
- 125 grams Plain yogurt with live cultures
Instructions
Step 1: Pour the whole milk into a large saucepan and heat it over medium heat until it reaches 85°C (185°F). Stir occasionally to prevent it from sticking to the bottom. Do not let it boil.
Step 2: Once the milk reaches the desired temperature, remove it from the heat and let it cool down to 43°C (110°F). You can speed up the cooling process by placing the saucepan in a bowl of cold water, stirring gently.
Step 3: In a small bowl, add a few tablespoons of the cooled milk to the plain yogurt and whisk until smooth. This helps to incorporate the yogurt evenly later.
Step 4: Pour the yogurt mixture back into the cooled milk in the saucepan and stir until it is well mixed.
Step 5: Pour the mixture into clean glass jars, filling each jar to just below the rim. Cover the jars with lids or a clean kitchen towel if you don't have lids that fit.
Step 6: Place the jars in a warm environment for incubation. This could be an oven with the light on, a yogurt maker, or a warm spot in your kitchen. The temperature should be between 40-45°C (104-113°F).
Step 7: Let the jars sit undisturbed for 6-12 hours depending on your desired tartness and thickness. The longer the yogurt sets, the thicker and tangier it will become. Check periodically to achieve your preferred consistency.
Step 8: Once the yogurt has reached your desired taste and texture, remove it from the warm environment and refrigerate it for at least 4 hours to stop the fermentation process.
Step 9: Serve your homemade yaourt blanc plain or with your choice of toppings such as fresh fruit, honey, or granola. Store any leftovers in the refrigerator for up to a week.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 445 mg | 19% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 55.4 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1420 mg | 109% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 1741 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
